Peanut Butter Chocolate Chip Cookies
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Quantity: 36
Complexity: easily
Quantity: 36
Nutritional value per serving:
Calories 174, total fat 174 G., saturated fats 11 G., proteins 3 G., carbohydrates 19 G., fiber 1 G., cholesterol 21 mg, sodium 86 mg, sugar 13 G.
Calories 174, total fat 174 G., saturated fats 11 G., proteins 3 G., carbohydrates 19 G., fiber 1 G., cholesterol 21 mg, sodium 86 mg, sugar 13 G.
Try upgrading the flavor of classic chocolate chip cookies by adding creamy peanut butter to the dough. The secret to these cookies' soft, chewy centers and the depth of their complex flavor is... patience. Resist the urge to skip the resting stage, and you'll be rewarded with the most delicious peanut butter cookies. Some things are just worth the wait!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups of flour
- 1.5 tsp salt
- 0.5 tsp baking powder
- 0.5 tsp of soda
- 165 g unsalted butter, melted
- 1 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 1 cup creamy peanut butter
- 1.5 tsp pure vanilla extract
- 2 large eggs at room temperature
- 340 g semi-sweet chocolate granules
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Cooking the dish according to the recipe:
- In a large bowl, combine the flour, salt, baking powder, and baking soda. In another large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium-high speed for 1 minute. Stir in the peanut butter and vanilla extract until smooth.
- Add the eggs one at a time, beating after each addition, until the mixture thickens slightly. Reduce the mixer speed to medium, add the flour mixture, and knead until smooth. Stir in the chocolate chips. Cover and let sit at room temperature for 1 hour.
- Meanwhile, position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line three baking sheets with parchment paper or silicone baking mats.
- Form the dough into a 5cm ball and place them on the prepared baking sheets, about 5cm apart.
- Bake the cookies until golden brown but still soft in the center, 10-12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in a tightly sealed container at room temperature for up to 5 days..
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